My Favorite Crab Cake Recipe

I’ve made several dozen crab cake recipes at home, but this one is my absolute favorite. It’s versatile enough that you can use lump or claw crab meat and still get a really awesome crab cake. It’s also really easy to pull together. I generally pan-fry mine in a dry, non-stick skillet. It’s a very quick meal, and the leftovers even re-heat well.

The recipe as it’s stated below typically makes 4 medium-sized cakes for me. I’ll often double it because purchasing crab meat at the wholesale store is cheaper, and it comes in 16 oz. packages.